Off the Grill: Blackened Salmon Salad


I have a faint memory of when my mother became a vegetarian. I was six, and she had just read the bestseller, Fast Food Nation, which put her off poultry and beef forever.

Now, 14 years later, vegetarianism (or more specifically, in her case, pescetarianism) is much more common, and the “fast food nation” that journalist Eric Schlosser wrote about has become more and more conscious of where food comes from and at what cost.

With a pescetarian matriarch, my family often eats fish, and our favorite grilling recipe is not a large slab of meat, but a buttery salmon fillet on a bed of arugula. This recipe is delicious, rich and perfect for summer. It satisfies and doesn’t leave you feeling guilty.


1 TBSP paprika

1 TBSP cayenne

1 TBSP oregano

1 tsp kosher salt

4 7-oz. Wild Alaskan Salmon fillets, skin on.


1 lemon, zest and juice

1 egg yolk

1 TBSP anchovy paste

1/2 cup extra-virgin olive oil

1/2 tsp kosher salt

1/2 tsp ground black pepper

2½ TBSP Dijon mustard

2 TBSP grated Parmesan

Rub seasoning on salmon. Place fish skin side up on grill for no more than three minutes, until it starts to turn slightly white.

Place salmon on a bed of arugula, and add cherry tomatoes, finely sliced onion, feta cheese, and croutons. Top with dressing and serve.

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